Coconut Chicken
The original contributor provided the following anecdote:
- Prep
- 43 min
- Cook
- 1 hr 39 min
- Total
- 2 hr 22 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Stab the chicken in various places to a depth of about ½ inch so that they take on the taste from the marinade.
Procedure
Combine all the contents of the marinade together in a dish, and place the chicken into it so that the chicken is covered by the marinade. Let marinate, turning occasionally, for at least 3 hours, or overnight is possible—the longer the better.
Procedure
Place the chicken pieces on a barbecue, an electric grill, or even in the oven. Cook until done, making sure you coat the chicken with plenty of the marinade as you cook. You should aim for a nice crispy skin.
Procedure
In a large saucepan bring some salted water to a boil, and add the cloves.
Procedure
Add the rice, and boil until the rice is cooked. Drain and rinse under hot water to remove excess starch. Take out the cloves and discard.
Procedure
Return the rice to the pan and place over a low heat. Add about ½ cupful of the coconut marinade mixture (or any leftover coconut milk from the tin) to the rice, and heat through slowly.
Procedure
Add the butter at the last minute, and let it melt. If there is any left over, also add a handful of the chopped mint leaves to the rice as well.
Procedure
Fluff up the rice with a fork.
Procedure
Place rice in the middle of your serving plate, place the grilled/barbecued chicken on top, sprinkle with a squeeze of fresh lime juice, and serve with a green salad.
Notes, tips, and variations
You can roast some bananas in the same oven to go with this, either in their skins, or in foil with a little cinnamon!
Photo: jeffreyw · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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